Palmento Rosso 2024

A blend of several micro-vinifications of organic Nerello Mascalese (90%), harvested in the field along with other varieties. All grapes are hand-picked from old bush-trained vines grown on high-altitude terraces on the north side of Etna. Forty percent of the grapes ferment in the estate’s traditional 300-year-old building, called a palmento. Here, 60% of the grapes are destemmed by hand, while the remainder remain whole-bunch. The grapes macerate for 4–5 days, being trampled and crushed several times. The fermenting must is then pressed and continues to ferment in a used 20-hl oak barrel. The remaining blend comes from a series of small bush-trained vineyards, fermented in large vats and in a 30-hl open-top wooden fermenter for 1–3 weeks, with daily manual punching down. 20% whole-bunch grapes are used. The fermenting wines are pressed in 11-hl chestnut barrels and a 16-hl French oak barrel. All the individual components complete malolactic fermentation spontaneously and are left on the fine lees for 11 months. Blending takes place in October, a minimal amount of sulfites is added, and the wine is bottled without fining or filtration in February.

Crimson red in color with abundant aromas of red cherry and plum. Dry, medium-bodied, with interesting red fruit flavors and a hint of blood orange and spice. The tannins are ripe and well-integrated.

Meat-based first courses, grilled meats, medium-aged cheeses.